method:
1. Pre-heat oven to 400°F.
2. Slice acorn squash in half. Fill a
roasting pan about 1” deep with
water, then place the squash halves
flesh-side down into water and roast
for about 45 minutes to an hour, or
until flesh is very soft.
3. Scrape out seeds and discard.
4. Spoon out squash into a
saucepan. Add coconut milk,
coconut flakes, and seasonings and
cook over medium heat until well
incorporated.
5. Using a potato masher or hand
blender, puree squash slightly so no
large chunks (this isn’t a puree, but
you want to blend down the fibers). It
should be relatively thick, so if it’s not,
try adding more shredded coconut
and/or coconut milk.
6. Top with nuts, shredded coconut,
coconut milk, or berries. Serve hot!